This delicious recipe can be made in an 8X8 baking pan or into 15 regular sized cupcakes. This recipe was adapted from another recipe. To make it more heart healthy, I have substituted the milk for nonfat evaporated milk, two egg whites for the egg, and Splenda for half the sugar. I have also replaced the oil with applesauce to remove the fat from the cake part. The butter can be substituted with a cholesterol free margarine.Submitted by HWHITLOCK